Pour into greased jars, filling each only 1/2
full of batter. Clean sealing edges of jars. Bake for about 45
minutes, or until a wooden pick inserted in center comes out clean.

Scald lids and keep in water until used. When bread is done, remove
jars, clean sealing edge again, place lids on jars and screw rings
on firmly. As bread cools, jars will seal. Store sealed jars in
refrigerator.

Makes 4 or 5 jars or 1 loaf.

NOTE: Can also be baked in a 9 x 5-inch well-greased loaf pan at 350
degrees F for 50 to 55 minutes.

WARNING: Use only
CANNING JARS for this recipe. Others may not be tempered to
withstand the heat. Do NOT use coffee or vegetable cans as most
contain lead and are painted or sealed with materials that may give
off toxic gases when heated.